Kitchen & Cooking Brownie Mix | Brownie Mix |
| Written by Unknown | |||||
| Sunday, 05 April 2009 | |||||
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For a quick after-school treat, keep this handy!
6 cups all-purpose flour 4 teaspoons baking powder 4 teaspoons salt 8 cups sugar 1 (8 oz.) can unsweetened cocoa ( or one cup powder) 2 cups vegetable shortening
In a large bowl, sift together flour, baking powder and salt. Add sugar and cocoa. Blend well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 17 cups of BROWNIE MIX.
BROWNIE MIX makes:Chewy Chocolate Cookies Our Best Brownies Texasd Sheet Cake Fudge Sauce for Cream Puffs Supreme Brownie Alaska Mississippi Muc
Chewy Chocolate Cookies
Crown each one with a nut.
2 eggs, slightly beaten ¼ cup water 2-1/4 cups BROWNIE MIX ½ teaspoon baking soda ¾ cup flour 1 teaspoon vanilla Walnut or pecan halves
Preheat oven to 375° F. Butter baking sheets. Combine eggs and water in a medium bowl. Beat with a fork until blended. Stir in BROWNIE MIX, baking soda, flour and vanilla. Blend well. Drop by teaspoonfuls 2 inches apart on prepared baking sheets. Put a walnut or pecan half in center of each cookie. Bake 10 to 12 minutes, until edges are browned. Cool on wire racks. Makes about 36 cookies.
Our Best Brownies
A delightful, chewy treat.
2 eggs, beaten 1 teaspoon vanilla 2-1/2 cups BROWNIE MIX ½ cup chopped nuts Brownie Toppers, see below
Preheat oven to 350°F. Grease and flour an 8-inch square pan. In a medium bowl, combine eggs, vanilla and BROWNIE MIX. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30 to 35 minutes, until edges separate from pan. Cool. Cut into 2-inch bars. Sprinkle or frost with Brownie Topper of your choice. Makes 16 brownies.
Variation:For cake-like brownies, add 2 tablespoons milk to batter.
Brownie Toppers:
Powdered Sugar Sprinkle: sprinkle warm brownies with powdered sugar. Chocolate Topper: Sprinkle contents of 1 (6-oz.) package chocolate chips over warm brownies. Warm in oven until melted. Spread evenly on brownies. Sprinkle with chopped nuts, if desired. Chocolate Mint Topper: Spread contents of 1 (5-1/2 oz.) package chocolate-covered mints over warm brownies. Warm in oven until melted. Spread evenly on brownies. Marshmallow Surprise: Prepare ½ recipe Cocoa Icing (see below). Sprinkle 1-1/2 cups miniature marshmallows over warm brownies. Warm in oven until melted, about 2 to 3 minutes. Frost with Cocoa Icing. Bittersweet Frosting: In a small saucepan, combine 1-1/2 cups powdered sugar, ½ cup butter or margarine and ½ cup evaporated milk. Cook over medium-high heat about 7 to 10 minutes, until temperature reaches 230° F. Cool mixture. Beat until stiff and spread on brownies. In a small saucepan, melt 2 (1-oz.) squares unsweetened chocolate over low heat, and spread over topping. Coconut-Pecan Topping: In a small saucepan, combine 1/3 cup sugar, 1/3 cup evaporated milk, 1 beaten egg yolk and 3 tablespoons butter ormargarine. Cook over medium heat about 5 minutes, stirring constantly, until mixture comes to a boil. Remove from heat and stir in ¼ teaspoon vanilla, stirring constantly, until mixture comes to a boil. Remove from heat and stir in ¼ teaspoon vanilla, 2/3 cup flaked coconut and ½ cup chopped pecans. Cool 10 minutes. Spread on cooled brownies.
Cocoa Icing3 cups powdered sugar ½ cup evaporated milk ½ cup butter or margarine 3 tablespoons cocoa 1 cup chopped nuts 1 teaspoon vanilla
In a small saucepan, bring evaporated milk, butter or margarine and cocoa to a boil, stirring constantly. Remove from heat. Add to powdered sugar in a medium bowl. Stir in nuts and vanilla.
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